• Food Science and Preservation
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• v.15 no.2
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• pp.231-235
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• 2008

To investigate the effects on the bread added with $0{\sim}5%$ of Poria cocos Wolf powder (PP), and analyzed dough rasing power, gluten content, RVA, and properties of bread added powder of Poria cocos Wolf. Powder of white Poria cocos Wolf were contented moisture, 7.67, crude protein, 0.61, crude lipid, 0.58, crude ash, 032, and crude fiber 0.30. Dough rasing power were decreased by low intial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and as reveal through RVA. Breakdown and gluten contents of dough decreased by power of Poria cocos Wolf. Color and scanning electron microscope of bread wasn't significantly different when Poria cocos Wolf powder was added up to 5 percent.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.1-8
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• 2007

Tortillas were prepared using rice and wheat flour. The experimental design incorporated thee independent variables(rice, wheat flour and moisture content) producing 14 samples of different proportions of each variable for each tortilla. The following were analysed using Design Expert 6 to unveil the influences of these variables on tensile strength and color(L, a, b). Results indicated that tensile strength increased with increasing rice and wheat flour content, however, decreased with increasing moisture content. Lighteness(L), of the tortilla increased with increased rice content whereas yellowness(b) increased with increased wheat flour content. The model suggests that tensile strength and color(L, a, b) in tortillas are highly correlated(SD Comment - give correlation coefficient and p-value). As well, the numerical optimization method suggests that the ratio of wheat flour to rice flour to moisture content which maximizes the three responses(tensile strenth, L and b) is 18.26 : 33.92 : 39.24%, 28.15 : 25.77 : 37.50%.

• Food Science and Preservation
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• v.13 no.1
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• pp.30-36
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• 2006

Milk protein-gum conjugates were prepared by Maillard reaction and added to dough to investigate the possibile use of them as anti-staling agents in bread Four different types of conjugates were added to dough, i.e., $casein-\kappa-carrageenan$ (CK), casein-sodium alginate (CA), $whey-\kappa-carrgeenan$(WK) and whey-sodium alginate (WA). Their addition to flour increased the gelatinization temperature, water absorption and development time of the dough. Extensogram showed the increased resistance to extension of the doughs resulting from the addition of the conjugates. Moisture content of the breads decreased during storage at $5^{\circ}C$ for 4 days. The breads added with conjugates had lower extents of the decreases than non-treated degrees and maintained higher moisture content than non-treated bread after 3 freeze-thaw cycles. The storage degrees at $5^{\circ}C$ for 4 days affected the increased bread hardness, but, addition of WA conjugate decreased extents of the increases. Therefore, milk protein-gum conjugates, especially WA conjugate, contributed to retarding staling of breads

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.138-146
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• 1999

Textural properties of the cooked wheat noodles prepared from 5 Korean wheat varieties (Woori, Yeunpa, Allgeuru, Geuru, and Tapdong), and 3 foreign wheat varieties (ASW, WW and DNS) were evaluated by mechanical and sensory analyses, and their correlations to the physicochemical properties of the flours were examined. Cooking loss for noodle was negatively correlated with protein content, and weight increase during cooking showed a positive correlation with damaged starch content. From the mechanical tests, hard wheats (Tapdong and DNS) showed greater values for hardness, chewiness and tensile strength of the noodles than soft wheats. Foreign soft wheats (ASW and WW) showed relatively lower values for these attributes than the Korean soft wheats. Among the mechanical tests, multi-blade compression shear test had better correlations to the sensory characteristics than 10% compression, repeated compression and tensile tests. Among the flour characteristics, protein content was the most determining factor for the textural properties of noodle. Amylose increased the tenderness and slipperiness, but decreased internal firmness of the noodle. The Korean soft wheat noodles showed relatively darker color for the cooked noodle than WW or ASW. From acceptability test for noodle, Geuru was most preferred among the tested wheat varieties.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.328-334
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• 2000

A study was conducted to investigate the effect of ACAMS(Autoclaved-cooled amylomaize VII) and ACNMS(Autoclaved-cooled normal maize starch) containing resistant starch(RS) on ASW (Australian wheat flour) rheology and noodle quality. The water absorption in farinograph increased with the addition of ACAMS and ACNMS, but the dough stability decreased with the addition. The ACNMS added flours showed the highest initial pasting temperature and the lowest peak viscosity in RVA. The addition of ACAMS and ACNMS were not effective on the weight and volume of cooked noodles during cooking time for 5 min. However, as the cooking time increased, noodle weight and volume were the highest in control(no RS added flour) and the lowest in ACNMS added flours. Noodle texture was evaluated using rheometer. The hardness of RS(ACAMS, ACNMS) added noodles was higher than that of control. Cohesiveness was significantly different between control and ACAMS added noodles, but the cohesiveness of ACNMS added noodles was similar to other noodles. The elasticity of ACNMS added noodles in sensory test was lower than that of control but the smoothness and overall acceptibility were higher.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.336-341
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• 2000

Quality characteristics of the bread added four different concnetrations(0.5%, 1%, 1.5%, 2%) of persimmon leaves were measured. The moisture content and water activity of the bread with the persimmon leaves powder of 0.5%, 1%, 1.5%, 2% were 45% and 0.97 respectively, and had no difference according to the content of the powder. This study also showed that the bread made by the wheat flour added the persimmon leaves powder of 1% was better in specific volume, color, sensory evalution, mechanical propertis(hardness, fracturability, adhesiveness, springiness. cohesiveness. gumminess, chewiness, elasticity) than the bread added the powder differently.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.188-194
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• 2000

Effects of native and RS-3 type resistant starches prepared from autoclaved-cooled amylomaize VII(AVII) and normal maize starches(NMS) on the rheological and baking properties of wheat flour dough and quality of breads were investigated. In farinogram, water absorption and dough development time were increased, but stability was reduced by the addition of RS. The addition of native starches or resistant starch made from AVII to wheat flour improved the total volume and specific loaf volume of bread compared with the control(no addition), but the addition of NMS-RS reduced those. During the storage of bread at room temperature, the moisture content of control was decreased but those of native starch- or RS-added breads remained constantly. AVII-RS- or NMS-RS-added bread was evaluated to have good overall acceptability compared with control by elementary school students. The addition of enzyme-resistant starch to bread regardless of botanical sources of starch not only improved the overall acceptability and nutritional benefits but also improved the sensory acceptability.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.607-613
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• 2004

The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and $20\%$ potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting $10\%$ of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and $20\%$ of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with $10\%$ of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.433-436
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• 1993

To evaluate the quality of Kochujang with starch syrup (SS), mixture of wheat flour (WF) and SS were used as a source of starch. Moisture content was no great difference between samples and was slowly increased during aging. pH of Kochujang was slowly decreased and that of C group (using mixture of WF 50% and SS 50%) was the lowest in 50days. Titrable acidity was increased at initial stage, but mostly decreased about 40~50 days. The content of reducing sugar was increased till 25days. The content of amino nitrogen was increased till 60 days and sample with more WF was showed high value.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.138-145
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• 2007

The effects of amylopectin and hydrocolloid (locust bean gum and guar gum) content on wheat flour dough and noodle properties were investigated. As the amount of amylopectin increased, the water absorption rate (farinograph), the tension (tension test), the gel stability (freeze-thawing treatment), and the springiness and the cohesiveness (TPA) increased, but the pasting temperature (RVA), the lightness and yellowness (color measurement), and the hardness (TPA) tended to decrease. In sensory evaluations, the scores for cohesiveness, springiness, and acceptability of cooked noodle increased as the proportion of amylopectin increased. The proper combination of amylose/amylopectin ratio and hydrocolloids improved the freeze-thaw stability and the sensory acceptability of wheat flour dough and noodle.